Bake two 16 oz cake recipes in a Wiltons doll cake pan.
Remove
ter bath).
Put empty cake pan into larger pan
Bake two 16-ounce cake recipes in a Wiltons doll cake pan.
Remove
Bake two 16 oz cake recipes in a Wiltons doll cake pan.
Remove
o 16 oz cake recipes together in a Wiltons doll cake pan.
Approximately 8 hours prior to making cake, combine sour cream, thawed coconut
Bake two 16-ounce cake recipes in a Wilton doll cake pan.
Remove
ke two 16 oz cake recipes in a Wiltons doll cake pan.
Remove
mes out clean.
Cool cake(s) for 10 minutes in
ke two 16 oz cake recipes in a Wiltons doll cake pan.
Remove
For the Cake: Set oven rack in middle
Mix sour cream, sugar and coconut together and keep in refrigerator 24 hours before making cake.
Make cake according to directions on box.
Make in 3 layers.
Let cake layers get completely cool.
Spread coconut mixture over layers.
Slide cake into turkey-sized brown-n-bag, satin refrigerator bag and let stay for 3 days before serving.
Bake cake as directed on box in a 13 x 9 x 2-inch pan.
Mix sugar with pineapple, undrained.
Heat until sugar is dissolved. Pour over cake while hot.
Cook pudding as directed.
Pour over cake.
Cool; spread with Cool Whip, then top with coconut.
Must refrigerate overnight.
Have all ingredients at room temperature before making cake.
75\u00b0.
Before making cake batter prepare cake topping.
In a
irections.
Line a large cake pan with plastic wrap.
nto two 8-inch round cake pans which have been greased
Let cream cheese and butter or margarine sit out and soften several hours before making cake.
Mix cream cheese, butter and sugar together; blend well.
Add eggs, one at a time, beating well after adding each one.
Add cake flour.
Beat well after adding cake flour.
Add vanilla flavoring.
Beat well.
Bake 1 hour and 30 minutes at 325\u00b0 or 1 hour and 45 minutes at 300\u00b0.
Bake cake mix by directions on box, dividing into 3 layers. The day before making cake, mix together the coconut, sour cream and sugar.
Cover and put in refrigerator overnight.
When cake is cool, put mixture on each layer.
Cover cake with Cool Whip and sprinkle with coconut.
Cover cake and place in refrigerator for 7 days.
Follow instructions for making cake on cake mix box.
Bake in a 9 x 13-inch pan.
Remove from oven and while still hot, poke holes into cake (all over) with fork tines.
Mix Jell-O, boiling water and pop together.
Pour over cake.
Let cool; mix pudding according to instructions on box.
When set up, mix with Cool Whip and use to frost cake.
Store in refrigerator.
You can vary pudding and pop flavors and create your own taste treat.
The night before making cake combine sugar, sour cream and coconut and refrigerate.
Next day, make cake as directed on package.
When cake layers have cooled, slice in half to make 4 layers.
Fill and frost with sour cream mixture.
Don't cut for four days.